Hello! and welcome to my second instalment of fun, old fashioned pie recipes. Today, it's all about banana cream pie. But here, we gave it a little twist, and made it with a gluten-free almond flour crust which worked out quite nicely (the almond flour crust complemented the banana and custard filling really well!).
|almond flour in the blender|
|almond flour and coconut oil all blended up together|
|pie shell formed and ready to be baked|
|pie shell all baked up|
|chopped up bananas|
|custard in the pie shell, ready for bananas|
|doesn't that look pretty?|
Here's the recipe!
Banana Cream Pie with Gluten-Free Crust
adapted from Mel's Kitchen Cafe and Elana's Pantry
makes 1 pie crust
2 cups blanched almond flour
1/4 tsp sea salt or regular table salt
2 tbsp coconut oil
1. Place almond flour and salt in food processor and pulse briefly to combine.
2. Add coconut oil and egg, and pulse until the wet and dry ingredients are fully combined.
3. Form the mixture into a ball and place in the centre of a 9 inch pie dish. Press the dough out into the pie dish, keeping the thickness as uniform as possible as you do so.
4. Bake at 350 F for 8-12 minutes. If you're going to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through. If you're going to use it for the coconut cream pie. Bake it, then let it cool completely to room temp before adding the fillings.
Cream Pie Filling
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
1/8 teaspoon table salt
1/2 cup half-and-half or heavy cream
5 large egg yolks, lightly beaten
2 cups milk, anywhere from 1% to whole milk
2 teaspoons vanilla extract
2 tablespoons butter
2 medium bananas
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the half-and-half or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. Bring the mixture to a simmer over medium-low to medium heat, whisking constantly (this is key), until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn't thicken right away. It will thicken all of sudden, so keep an eye on it and keep whisking. Remove the pan from the heat; whisk in the butter and vanilla to the hot pudding. Let the mixture cool until just warm, stirring often, about 5 minutes.
Pour half of the warm filling into the pre-baked pie shell. Peel and slice the bananas thinly on top of the filling and top with remaining filling. Lay a sheet of plastic wrap directly over filling surface (don't worry it will come off easily once its cooled). Refrigerate pie until it is completely chilled, at least 3 hours or up to 6 hours.
For the topping, whip the cream, sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie. Refrigerate until ready to serve.